JPH07213236A - Method for heating and cooking food and apparatus therefor - Google Patents

Method for heating and cooking food and apparatus therefor

Info

Publication number
JPH07213236A
JPH07213236A JP6009825A JP982594A JPH07213236A JP H07213236 A JPH07213236 A JP H07213236A JP 6009825 A JP6009825 A JP 6009825A JP 982594 A JP982594 A JP 982594A JP H07213236 A JPH07213236 A JP H07213236A
Authority
JP
Japan
Prior art keywords
food
heating
simmering
weight
cooking
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP6009825A
Other languages
Japanese (ja)
Inventor
Shigeru Ishii
滋 石井
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TATSUMI FOOD MACH KK
Original Assignee
TATSUMI FOOD MACH KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TATSUMI FOOD MACH KK filed Critical TATSUMI FOOD MACH KK
Priority to JP6009825A priority Critical patent/JPH07213236A/en
Publication of JPH07213236A publication Critical patent/JPH07213236A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To provide a method for automatically controlling a process for heating and cooking foods by a gravimeter using a micro cell and to provide an apparatus therefor. CONSTITUTION:Legs 10 for installing a micro cell 91 of a weight sensor by a semiconductor strain gauge on the floor face are provided in an apparatus 1 for heating and cooking a food and water content of the food is continuously calculated from measured value of gravimeter, recorded and displayed and a heat source valve 3 of a jacket 21 of a heating kettle 2 is adjusted by the measured and detected signal to control the cooking process and the valve 3 is closed so as to finish the cooking process when the water content attains a prescribed value of the food and automatic operation is carried out so as to readily obtain the food having a definite water content.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、食品の加熱及び煮熟工
程を、食品に含まれる水分を重量計で測定して自動的に
制御する方法及び装置に関するものである。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and apparatus for automatically controlling the heating and simmering steps of foods by measuring the water content in the foods with a weight scale.

【0002】[0002]

【従来の技術】粉体及び液体を原料とする食品の加工煮
熟工程は、加熱釜に原料を投入し、混合、攪拌しながら
加熱し煮熟を進める。煮熟工程の進行状況は加工される
食品によって、その食品の特徴である味覚即ち人による
食味などによる勘によるか、糖度、塩分濃度、水素イオ
ン濃度あるいは水分含有率の測定によるかによって判定
し、その煮熟工程の終了時点もこれらの測定値によって
判断している。
2. Description of the Related Art In the processing and simmering process of foods using powders and liquids as raw materials, the raw materials are put into a heating pot, heated while being mixed and stirred, and simmered. Depending on the food to be processed, the progress of the simmering process is determined by the taste that is the characteristic of the food, that is, by the human taste, or by measuring sugar content, salt concentration, hydrogen ion concentration or water content, The end point of the simmering step is also judged by these measured values.

【0003】煮熟工程の装置においては、食品の種類に
よる加工の特徴の内、特に水分含有率の測定及びその測
定値による判定は、食品の品質について最も重要な要素
であるので、その測定は煮熟装置及びその加熱釜内に投
入した食品の原料及び水分の全重量から、煮熟工程が進
につれて水分が煮詰まり、一部は蒸発して全重量が減少
することから、投入した原料及び水分との割合を重量で
容易に測定することができる。
In the apparatus for the ripening process, among the characteristics of processing depending on the type of food, the measurement of the water content and the determination based on the measured value are the most important factors for the quality of food, so the measurement is performed. From the total weight of the raw materials and water content of the food cooked in the simmering equipment and its heating kettle, the water is boiled down as the simmering process progresses, and part of it evaporates to reduce the total weight. The ratio of and can be easily measured by weight.

【0004】重量の測定には、加熱釜及びそれに設置さ
れる攪拌機、加熱源のジャケット及び蒸気配管などで構
成された煮熟装置の全体を重量計の上に設置する。重量
計がバネ秤である場合は、装置全体を一つの秤の上に設
置する。加熱釜に食品の原料及び水分を投入し、装置及
び原料、水分の総重量を測定し、予め食品が出来上った
ときの水分含有率から食品の重量を算定しておき、加熱
釜のジャケットに蒸気を送入して煮熟工程を進め、重量
計を監視しながら算定された重量に達したら、加熱源の
蒸気弁を閉めて煮熟工程を終了する。
To measure the weight, the whole of a simmering device composed of a heating pot, a stirrer installed therein, a heating source jacket, steam piping, etc. is placed on a weighing scale. If the scale is a spring scale, install the entire device on one scale. Put the raw material and water content of the food into the heating kettle, measure the total weight of the equipment and the raw materials and water, and calculate the weight of the food from the water content rate when the food is ready in advance. The steam is fed into the cooking stove to advance the cooking process, and when the weight reaches the value calculated while monitoring the weighing scale, the steam valve of the heating source is closed to end the cooking process.

【0005】電気的に測定する重量計では、装置を床面
に設置する脚に重量センサを設け、各脚のセンサよりの
検出信号の総和を重量計で求め重量を測定する。抵抗線
歪計による重量センサのロードセルは、図4に示すよう
に重量43のかかる梁41の両面に2枚の抵抗線歪計4
2を貼付し、その2枚の抵抗線歪計42は細い抵抗線の
歪による形状変化に基づく抵抗値変化として現れるの
で、2枚の歪計をホイートストンブリッジ回路の2片の
抵抗素子として接続し、重量43による梁41の歪を張
力と圧力の変化として加算して出力信号として検出する
ようになっている。出力電圧は印加電圧Vに対して2m
V/V程度であり、印加電圧12Vで約24mVの出力
電圧を得る。該ロードセルを煮熟装置の床面に設置する
各脚に敷き込んで設置し、各脚にかかる重量の総和が煮
熟装置全体の重量になるので、各ロードセルからの検出
信号を短い距離で重量計の加算器に入力し、加算された
総和から重量を測定する。
In an electronically-measured weighing scale, a weight sensor is provided on a leg on which the apparatus is installed on the floor, and the total of detection signals from the sensors of the legs is obtained by the weighing scale to measure the weight. As shown in FIG. 4, the load cell of the weight sensor based on the resistance strain gauge includes two resistance strain gauges 4 on both sides of the beam 41 on which the weight 43 is applied.
2 is attached, and the two resistance wire strain gauges 42 appear as resistance value changes based on the shape change due to the strain of the thin resistance wire. Therefore, connect the two strain gauges as two pieces of resistance elements of the Wheatstone bridge circuit. , The strain of the beam 41 due to the weight 43 is added as a change in tension and pressure and detected as an output signal. Output voltage is 2m against applied voltage V
It is about V / V, and an output voltage of about 24 mV is obtained with an applied voltage of 12V. The load cell is installed by laying it on each leg installed on the floor of the simmering device, and the total weight of each leg is the weight of the entire simmering device. Therefore, the detection signal from each load cell is weighed at a short distance. Input to the adder of the meter and measure the weight from the added total.

【0006】食品の混合、加熱及び煮熟工程は、図3に
示すように前記ロードセル14を敷き込んで設置した煮
熟装置1において、ジャケット21を持った二重の加熱
釜2の内部に攪拌羽根を備えて、加熱釜2内に食品の原
料、調味料及び水分を投入する。ガス燃焼、オイル燃焼
などの熱源によって発生した高温蒸気はジャケット21
内に送入して加熱釜2を加熱し、攪拌羽根によって常に
食品を混合、攪拌しながら進められる。煮熟工程中の水
分含有率を、煮熟装置1と加熱釜2に投入した食品の原
料、水分との全重量を、煮熟装置1の各脚13に付けた
ロードセル14からの重量信号より算定する重量計15
の測定値から、煮熟工程が進むにつれて水分が煮詰ま
り、蒸発して水分が次第に減少し、原料に対する水分の
割合から算定して、所定値に達したら重量計15からの
検出信号によって弁開閉モータ33を駆動して弁3を閉
じ煮熟工程を終了させる。煮熟工程中の重量計15の検
出信号から、記録計16に煮熟装置1の全重量と食品の
水分含有率を記録し、食品の品質をチェックする。
The mixing, heating and simmering steps of the food are agitated in the double heating pot 2 having the jacket 21 in the simmering apparatus 1 in which the load cell 14 is installed as shown in FIG. A blade is provided, and raw materials for foods, seasonings and water are put into the heating pot 2. The high temperature steam generated by a heat source such as gas combustion or oil combustion is in the jacket 21.
It is fed into the inside to heat the heating kettle 2, and the food is constantly mixed and stirred by the stirring blade to proceed. Based on the weight signal from the load cell 14 attached to each leg 13 of the simmering device 1, the water content in the simmering process, the total weight of the raw materials of the food and the water put into the simmering device 1 and the heating kettle 2 are calculated. Weighing scale 15
From the measured value of, the water clogs and evaporates as the cooking process progresses, the water content gradually decreases, and it is calculated from the ratio of the water content to the raw material. 33 is driven and the valve 3 is closed to complete the simmering process. The total weight of the simmering device 1 and the water content of the food are recorded in the recorder 16 from the detection signal of the weight meter 15 during the simmering process to check the quality of the food.

【0007】[0007]

【発明が解決しようとする課題】しかしながら、前記従
来の水分含有率の測定では、加熱釜及び食品の原料、水
分の全重量をロードセルの重量センサによる重量計で測
定し、煮熟工程が進むにつれて煮詰まり水分が蒸発して
次第に減少し、全重量が軽くなることから水分含有率を
算定する方法及び装置では、原料及び水分などの重量は
300kg程度であり、その内水分は約70%の200
kgを占める。煮熟工程によって煮詰まり、蒸発して減
少する水分量は20%程度で重量変化は40kgにな
る。ロードセルの出力は原料及び水分の重量に対して2
4mVであり、40kgの重量変化に対して2〜3mV
になり、重量計の測定において微少電圧の測定で、混
合、攪拌しながらの煮熟工程での振動などに伴う重量の
変動の雑音などの影響を受け易く、測定精度に問題があ
り、正確な水分含有率を求めるのが難しい。
However, in the conventional measurement of the water content, the total weight of the heating pot, the raw materials of the food, and the water content is measured by the weight scale using the weight sensor of the load cell, and the aging process progresses. In the method and apparatus for calculating the water content, the water content is about 300 kg, and the water content is about 70% of 200%.
occupy kg. The amount of water that is boiled down and evaporated by the aging process is about 20%, and the weight change is 40 kg. Output of load cell is 2 with respect to weight of raw material and water
4 mV, 2-3 mV for 40 kg weight change
Therefore, the measurement of a minute voltage in the weighing scale is easily affected by the noise of the weight fluctuation due to the vibration in the ripening process while mixing and stirring, and there is a problem in the measurement accuracy. It is difficult to determine the water content.

【0008】更にロードセルの出力電圧が小さいので、
ロードセルの設置は煮熟装置の脚に敷き込んで重量を測
定する構成であるので、構造が複雑で装置が高価にな
り、またすでに稼働中の煮熟装置に新たに設置すること
は難しいなどの欠点を有している。本発明は、重量測定
の重量センサに半導体歪計を用いたマイクロセルを使用
することにより、感度が従来の抵抗線歪計の50倍以上
あるため、重量変化に対する出力電圧が大きく、雑音な
どの影響を受けにくく、測定が容易であり、従って精度
が良く、品質の一定した煮熟加工製品を得ることができ
る方法及び装置を提供することにある。
Furthermore, since the output voltage of the load cell is small,
Since the load cell is installed on the leg of the simmer to measure the weight, the structure is complicated and the device is expensive, and it is difficult to newly install it on the simmer that is already in operation. It has drawbacks. Since the present invention uses a microcell using a semiconductor strain gauge as a weight sensor for weighing, the sensitivity is 50 times or more that of a conventional resistance strain gauge, so that the output voltage with respect to weight change is large and noise such as noise is generated. It is an object of the present invention to provide a method and a device which are less susceptible to influences, are easy to measure, and therefore have high accuracy and can obtain a boiled and processed product having a constant quality.

【0009】半導体歪計に関しては、実公昭40ー18
91に開示されているように、歪を受ける部材に半導体
結晶のピエゾ抵抗効果を利用したP型、N型の結晶素子
を併用して、歪によって抵抗変化を反対にとることがで
き、従ってP型とN型の結晶素子を歪のかかる部材の同
一面に貼付して、2結晶素子をハーフブリッジに接続し
て、感度を2倍に高めるようにしたもので、マイクロセ
ル自体の構成も簡単で、小型で、高感度のセンサであ
る。マイクロセルは煮熟装置を支える構造部材の何処に
でもボルトで簡単に取り付けるだけでよく、構成が簡単
で、高精度であるので、前記従来のロードセルの問題点
を解決するものである。
Regarding the semiconductor strain gauge, Jikken Sho 40-18
As disclosed in No. 91, a P-type or N-type crystal element utilizing the piezoresistive effect of a semiconductor crystal can be used together with a member subject to strain to reverse the resistance change due to strain. -Type and N-type crystal elements are attached to the same surface of a strained member, and two crystal elements are connected to a half bridge to double the sensitivity, and the structure of the microcell itself is simple. It is a small, highly sensitive sensor. Since the microcell need only be easily attached to any structural member that supports the simmering device with a bolt, has a simple structure and is highly accurate, it solves the problems of the conventional load cell.

【0010】[0010]

【課題を解決するための手段】本発明は、混合、攪拌装
置を備えた加熱釜内に投入した食品の材料及び水分の重
量を、半導体歪計による重量センサのマイクロセルで検
出し、水分含有率を重量計で測定し、重量計の検出信号
によって煮熟工程中の食品の水分含有率を連続的に記
録、表示し、煮熟工程を制御し、水分含有率が所定値に
達したときに終了信号を出して煮熟工程を完了するよう
に自動煮熟運転を行うようにしたものである。
SUMMARY OF THE INVENTION According to the present invention, the weight of food materials and water put in a heating pot equipped with a mixing and stirring device is detected by a microcell of a weight sensor using a semiconductor strain gauge to detect the water content. The rate is measured with a gravimetric scale, and the moisture content of the food during the cooking process is continuously recorded and displayed by the detection signal of the weighing scale, and the cooking process is controlled, and when the moisture content reaches a predetermined value. An automatic simmering operation is performed so that a completion signal is output to complete the simmering process.

【0011】また、混合、攪拌装置を備え、食品の材料
及び水分を加熱煮熟する加熱釜の煮熟装置の設置する脚
に、半導体歪計による重量センサのマイクロセルを取り
付け、該マイクロセルの検出信号によってプロセスコン
トローラで煮熟工程の食品の重量を測定、記録、表示
し、食品の水分含有率を算定して、煮熟工程を制御し、
水分含有率が所定値に達したときに終了信号を出して煮
熟工程を完了するように自動煮熟運転を行うようにした
加熱煮熟装置である。
Further, a microcell of a weight sensor using a semiconductor strain gauge is attached to the leg of the simmering device of a heating pot equipped with a mixing / stirring device for heating and simmering food materials and water. Based on the detection signal, the process controller measures the weight of the food in the cooking process, records and displays it, calculates the water content of the food, and controls the cooking process.
The heating and simmering device is configured to perform an automatic simmering operation so that an end signal is output and the simmering step is completed when the water content reaches a predetermined value.

【0012】[0012]

【実施例】図1は、本発明の煮熟装置の横断面図と重量
計のマイクロセル及びプロセスコントローラとその制御
系統図を、図2は、煮熟装置の図1におけるA−A縦断
面図を示す。加熱釜2は下部外側にジャケット21を備
えた二重釜で、ジャケット21内には図示しないボイラ
ーより高温蒸気が配管31より送られ、弁3によって蒸
気量を調整された蒸気が配管32を経て送入され、加熱
釜2を加熱する。加熱釜2内部には、加熱釜2全体を保
持する左右筐体61、62に支えられ、中央部を貫通す
る水平軸81に攪拌羽根83を備えた攪拌機8を設置
し、攪拌機8は左筐体61内にある電動機7によって減
速機71を経て駆動回転される。攪拌羽根83は軸81
に固定したアーム82の先端にテフロン(弗素樹脂の一
種、商品名)製の羽根を取り付けたもので、加熱釜2内
部の円周状底壁の全面を掃作し、煮熟工程中に食品が底
壁に固着するのを防止する構造になっている。
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a cross-sectional view of a simmering apparatus according to the present invention, a microcell of a weighing scale, a process controller and its control system diagram, and FIG. The figure is shown. The heating cauldron 2 is a double cauldron equipped with a jacket 21 on the outside of the lower part, and high temperature steam is sent from a boiler (not shown) to the inside of the jacket 21 through a pipe 31, and steam whose amount of steam is adjusted by a valve 3 passes through a pipe 32. It is sent and the heating pot 2 is heated. Inside the heating kettle 2, a stirrer 8 having a stirring blade 83 is installed on a horizontal shaft 81 which is supported by the left and right casings 61 and 62 holding the entire heating kettle 2 and penetrates through the central portion, and the stirring machine 8 is a left casing. It is driven and rotated by the electric motor 7 in the body 61 through the speed reducer 71. The stirring blade 83 has a shaft 81.
A Teflon (a type of fluorocarbon resin, trade name) blade is attached to the tip of the arm 82 fixed to the above, and the entire surface of the circumferential bottom wall inside the heating pot 2 is swept to allow food to be cooked during the cooking process. Has a structure to prevent the sticking to the bottom wall.

【0013】ジャケット21には図示しないボイラーに
より発生した高温蒸気が配管31で送られ、後記重量計
のプロセスコントローラ9によって弁開閉モータ33を
制御し、連続に開閉される弁3によってその蒸気量が調
整されて送入される。加熱釜2の中央から下部が一様に
ジャケット21でおおわれているので、加熱釜2の下部
は均一に加熱され、送入される蒸気量によって加熱温度
が制御される構造になっている。
High-temperature steam generated by a boiler (not shown) is sent to the jacket 21 through a pipe 31, a valve controller motor 33 is controlled by a process controller 9 of a weight meter described later, and the amount of steam is controlled by a valve 3 which is continuously opened and closed. It is adjusted and sent. Since the lower part of the heating pot 2 is uniformly covered with the jacket 21, the lower part of the heating pot 2 is uniformly heated, and the heating temperature is controlled by the amount of steam fed.

【0014】ジャケット21には蒸気排出用の弁(スチ
ームトラップ)5を備えた排気管51が設置され、ジャ
ケット21内が異常に高圧になるのを防ぎ、また蒸気よ
り液化した水を自動排出するようになっている。煮熟装
置1を床面に設置する脚10には半導体歪計を用いた重
量センサのマイクロセル91をボルト92で側面に取り
付け、各脚10のマイクロセル91よりの信号はプロセ
スコントローラ9に接続され、マイクロセル91とプロ
セスコントローラ9が一体となって重量計を構成して、
煮熟装置1の重量を各脚10のマイクロセル91で検出
した検出信号の総和としてプロセスコントローラ9で算
定し、水分含有率を求め、プロセスコントローラ9の制
御信号によってジャケット21内に送入する蒸気量を弁
開閉モータ33を制御して弁3を開閉し、煮熟工程を制
御し、また煮熟工程中の食品の水分含有率を記録計93
に記録、表示する構成になっている。
An exhaust pipe 51 having a steam discharge valve (steam trap) 5 is installed in the jacket 21 to prevent an abnormally high pressure in the jacket 21 and to automatically discharge water liquefied from steam. It is like this. A microcell 91 of a weight sensor using a semiconductor strain gauge is attached to the side surface with a bolt 92 on the leg 10 for installing the simmering apparatus 1 on the floor surface, and a signal from the microcell 91 of each leg 10 is connected to the process controller 9. The micro cell 91 and the process controller 9 are integrated to form a weighing scale,
The weight of the simmering device 1 is calculated by the process controller 9 as the sum of the detection signals detected by the microcell 91 of each leg 10, the moisture content is obtained, and the steam sent into the jacket 21 by the control signal of the process controller 9 The valve opening / closing motor 33 is controlled to open / close the valve 3 to control the simmering process, and the moisture content of the food during the simmering process is recorded by the recorder 93.
It is configured to record and display in.

【0015】前記のように構成された加熱釜2による煮
熟工程の煮熟装置1で、食品の煮熟を行うのは、食品の
原料の粉体及び液体と調味料などを加熱釜2の上部投入
口12より投入し、電動機7を駆動して攪拌羽根83を
回転し原料を混合、攪拌する。重量計を作動させてマイ
クロセル91の検出信号によるプロセスコントローラ9
の水分含有率の測定値の指示に基づいて弁開閉モータ3
3を制御して弁3を開閉して、ボイラーよりの蒸気量を
調整してジャケット21内に送入し、加熱釜2を加熱し
て煮熟工程を進める。煮熟工程中に食品の原料は加熱さ
れ、調味料と混合され、攪拌されながら水分は煮熟さ
れ、幾分かは蒸発し、食品の水分含有率は変化する。水
分含有率が食品の種類によって予め決められた所定値に
達したら、プロセスコントローラ9の指示に基づく制御
信号によって、弁3を閉じ煮熟工程を終了する。
In the simmering apparatus 1 in the simmering process using the heating kettle 2 configured as described above, the food is boiled by powdering the raw materials of the food, liquid and seasonings. It is charged from the upper charging port 12, the electric motor 7 is driven, and the stirring blades 83 are rotated to mix and stir the raw materials. Process controller 9 based on the detection signal of the microcell 91 by operating the weight scale
Valve opening / closing motor 3 based on the instruction of the measured value of the water content of
3 is controlled to open / close the valve 3, the amount of steam from the boiler is adjusted and fed into the jacket 21, and the heating pot 2 is heated to advance the ripening process. During the cooking process, the ingredients of the food are heated, mixed with the seasoning, and the water is boiled while stirring, some evaporates and the water content of the food changes. When the water content reaches a predetermined value determined in advance depending on the type of food, the valve 3 is closed by the control signal based on the instruction of the process controller 9, and the simmering process is completed.

【0016】ジャケット21内の加熱源が電気ヒータに
よる加熱煮熟装置の場合は、プロセスコントローラ9の
制御信号によって電気ヒータの電力量を自動制御して、
同様の自動煮熟運転に応用できることは言うまでもな
い。
When the heating source in the jacket 21 is a heating and simmering device using an electric heater, the electric power of the electric heater is automatically controlled by a control signal from the process controller 9.
It goes without saying that it can be applied to the same automatic boiling operation.

【0017】[0017]

【発明の効果】本発明の食品の加熱煮熟方法は、混合、
攪拌装置を備えた加熱釜内の食品の水分含有率を半導体
歪計を用いたマイクロセルの重量センサによる重量計で
測定、表示し、制御信号により加熱煮熟工程を自動運転
し、食品の水分含有率が所定の値に達したときに煮熟工
程を終了するようにしたことにより、高感度で高精度の
マイクロセルを使用したので、食品の管理で重要な水分
含有率を仕上がり製品について一定の品質が容易に得ら
れる効果があり、従来の抵抗線歪計のロードセルによる
重量測定から水分含有率を換算したものより、高精度の
重量測定が可能になり正確な水分含有率が得られる効果
を発揮するものである。
The method for heating and simmering food according to the present invention comprises mixing,
The moisture content of the food in the heating kettle equipped with a stirrer is measured and displayed by the weight scale of the microcell weight sensor using the semiconductor strain gauge, and the heating and ripening process is automatically operated by the control signal. Since the simmering process is terminated when the content reaches a predetermined value, a highly sensitive and highly accurate microcell is used, so that the water content that is important for food management is constant for finished products. The effect that the quality of water can be easily obtained, and more accurate weight measurement is possible and an accurate content of water can be obtained than the one in which the water content is converted from the weight measurement by the load cell of the conventional resistance wire strain gauge. Is to demonstrate.

【0018】マイクロセルは小型で構造が簡単で、装置
への取り付けが容易であり、従って装置が安価に構成で
き、新たに装置に付加することも容易で可能である効果
をも有している。また、場合によっては従来行われてい
た、加熱釜内の食品を作業者がサンプリング測定して品
質を確認することにおいては、測定に時間がかかり煮熟
工程の制御が遅れて過度の煮熟になったり、サンプルを
取り出すために加熱釜の開閉に伴う外部からの異物など
が混入することなどを防ぐことがむずかしかったが、本
発明の方法と装置においては、サンプル測定の必要はな
く、従って食品品質の重要な要素である衛生的に製造で
きると言う優れた効果をも奏するものである。
The microcell has a small size and a simple structure and is easily attached to the device. Therefore, the device can be constructed at low cost and can be easily added to the device. . In addition, in some cases, when the operator samples and measures the food in the heating pot to confirm the quality, which is conventionally done, the measurement takes time and the control of the simmering process is delayed, resulting in excessive simmering. It was difficult to prevent foreign matter from entering from the outside due to opening and closing of the heating pot to remove the sample, but in the method and apparatus of the present invention, sample measurement is not necessary, and therefore food It also has an excellent effect that it can be manufactured hygienically, which is an important factor of quality.

【図面の簡単な説明】[Brief description of drawings]

【図1】本発明の煮熟装置の横断面図と、重量計のマイ
クロセル及びプロセスコントローラとその制御系統図で
ある。
FIG. 1 is a cross-sectional view of a ripening device of the present invention, a microcell of a weighing scale and a process controller, and a control system diagram thereof.

【図2】本発明の煮熟装置の縦断面図である。FIG. 2 is a vertical cross-sectional view of the cooking apparatus of the present invention.

【図3】従来の煮熟装置の横面図である。FIG. 3 is a lateral view of a conventional cooking device.

【図4】抵抗線歪計によるロードセルの構成断面図であ
る。
FIG. 4 is a sectional view showing the configuration of a load cell using a resistance strain gauge.

【符号の説明】[Explanation of symbols]

1 煮熟装置 2 加熱釜 21 ジャケット 3 弁 7 電動機 8 攪拌機 83 攪拌羽根 9 プロセスコントローラ 91 マイクロセル 93 記録計 10 脚 1 Boiler-ripening device 2 Heating pot 21 Jacket 3 Valve 7 Electric motor 8 Stirrer 83 Stirring blade 9 Process controller 91 Microcell 93 Recorder 10 legs

Claims (2)

【特許請求の範囲】[Claims] 【請求項1】 混合、攪拌装置を備えた加熱釜内に投入
した食品の材料及び水分の重量を、半導体歪計による重
量センサのマイクロセルで検出し、水分含有率を重量計
で測定し、重量計の検出信号によって煮熟工程中の食品
の水分含有率を連続的に記録、表示し、煮熟工程を制御
し、水分含有率が所定値に達したときに終了信号を出し
て煮熟工程を完了するように自動煮熟運転を行うように
したことを特徴とする食品の加熱煮熟方法。
1. The weight of food material and water put in a heating pot equipped with a mixing and stirring device is detected by a microcell of a weight sensor by a semiconductor strain gauge, and the water content is measured by a weigher. The moisture content of the food during the cooking process is continuously recorded and displayed by the detection signal of the weighing scale, the cooking process is controlled, and when the moisture content reaches a predetermined value, an end signal is output and the cooking process is completed. A heating and aging method for foods, characterized in that an automatic aging operation is performed so as to complete the process.
【請求項2】 混合、攪拌装置を備え、食品の材料及び
水分を加熱煮熟する加熱釜の煮熟装置の設置する脚に、
半導体歪計による重量センサのマイクロセルを取り付
け、該マイクロセルの検出信号によってプロセスコント
ローラで煮熟工程の食品の重量を測定、記録、表示し、
食品の水分含有率を算定して、煮熟工程を制御し、水分
含有率が所定値に達したときに終了信号を出して煮熟工
程を完了するように自動煮熟運転を行うようにしたこと
を特徴とする食品の加熱煮熟装置。
2. A leg provided with a simmering device of a heating pot, which is equipped with a mixing and stirring device, for simmering food materials and water by heating,
Attach a micro cell of a weight sensor by a semiconductor strain gauge, measure, record, and display the weight of food in the aging process with a process controller by the detection signal of the micro cell,
The moisture content of the food is calculated, the cooking process is controlled, and when the moisture content reaches a predetermined value, an end signal is output and an automatic cooking operation is performed to complete the cooking process. A device for heating and boiling foods.
JP6009825A 1994-01-31 1994-01-31 Method for heating and cooking food and apparatus therefor Pending JPH07213236A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6009825A JPH07213236A (en) 1994-01-31 1994-01-31 Method for heating and cooking food and apparatus therefor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6009825A JPH07213236A (en) 1994-01-31 1994-01-31 Method for heating and cooking food and apparatus therefor

Publications (1)

Publication Number Publication Date
JPH07213236A true JPH07213236A (en) 1995-08-15

Family

ID=11730919

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6009825A Pending JPH07213236A (en) 1994-01-31 1994-01-31 Method for heating and cooking food and apparatus therefor

Country Status (1)

Country Link
JP (1) JPH07213236A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001074210A1 (en) * 2000-04-04 2001-10-11 Kajiwarakogyo Co., Ltd. Cooker
WO2005016026A1 (en) * 2003-08-15 2005-02-24 Koninklijke Philips Electronics N.V. Method for determining a moment in a preparation process of food at which the food has reached a ready state
GB2406637A (en) * 2002-12-04 2005-04-06 John Murphy A method of cutting off a gas supply of a gas burner to prevent over evaporating of a liquid during cooking
JP2008203156A (en) * 2007-02-21 2008-09-04 Kajiwara Kogyo Kk Method and device for measuring solute material weight concentration, method and device for measuring hardness of workpiece, and immersion working device
JP2009017992A (en) * 2007-07-11 2009-01-29 Nakai Kikai Kogyo Kk Sauteing machine for food
CN104307447A (en) * 2014-09-29 2015-01-28 四川氟迪新能源有限公司 Reaction kettle base capable of weighing
CN108651828A (en) * 2018-04-25 2018-10-16 佛山市甄睿智能科技有限公司 A kind of food materials pretreatment unit with cold storage function
JP2019208850A (en) * 2018-06-04 2019-12-12 株式会社イシダ Cooking device
RU2741285C1 (en) * 2019-10-14 2021-01-25 Общество с ограниченной ответственностью "ЭР ЛАБ" Liquid heating device with wireless control, illumination, indication and function of liquid amount determination
RU2758622C2 (en) * 2019-10-14 2021-11-01 Общество с ограниченной ответственностью "ЭР ЛАБ" Device for automatic water intake with simultaneous weight measurement

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0249698A (en) * 1988-08-10 1990-02-20 Sanyo Electric Co Ltd Clothes dryer

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0249698A (en) * 1988-08-10 1990-02-20 Sanyo Electric Co Ltd Clothes dryer

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001074210A1 (en) * 2000-04-04 2001-10-11 Kajiwarakogyo Co., Ltd. Cooker
GB2406637A (en) * 2002-12-04 2005-04-06 John Murphy A method of cutting off a gas supply of a gas burner to prevent over evaporating of a liquid during cooking
WO2005016026A1 (en) * 2003-08-15 2005-02-24 Koninklijke Philips Electronics N.V. Method for determining a moment in a preparation process of food at which the food has reached a ready state
JP2008203156A (en) * 2007-02-21 2008-09-04 Kajiwara Kogyo Kk Method and device for measuring solute material weight concentration, method and device for measuring hardness of workpiece, and immersion working device
JP4644690B2 (en) * 2007-02-21 2011-03-02 梶原工業株式会社 Method and apparatus for measuring solute weight concentration, immersion processing apparatus
JP2009017992A (en) * 2007-07-11 2009-01-29 Nakai Kikai Kogyo Kk Sauteing machine for food
CN104307447A (en) * 2014-09-29 2015-01-28 四川氟迪新能源有限公司 Reaction kettle base capable of weighing
CN108651828A (en) * 2018-04-25 2018-10-16 佛山市甄睿智能科技有限公司 A kind of food materials pretreatment unit with cold storage function
JP2019208850A (en) * 2018-06-04 2019-12-12 株式会社イシダ Cooking device
RU2741285C1 (en) * 2019-10-14 2021-01-25 Общество с ограниченной ответственностью "ЭР ЛАБ" Liquid heating device with wireless control, illumination, indication and function of liquid amount determination
RU2758622C2 (en) * 2019-10-14 2021-11-01 Общество с ограниченной ответственностью "ЭР ЛАБ" Device for automatic water intake with simultaneous weight measurement

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